Description
A vibrant one-pan meal featuring tender chicken, orzo pasta, and grilled vegetables tossed in a balsamic glaze, topped with creamy whipped feta.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 4 oz feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Season chicken with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat and cook chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté garlic for 30 seconds. Add orzo and toast for 1-2 minutes. Pour in 2 cups water, bring to a boil, then reduce heat and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- While orzo cooks, grill or pan-sear bell pepper, zucchini, squash, and onion until charred and tender, about 5-7 minutes. In a small bowl, whisk balsamic vinegar and honey, then simmer in a saucepan for 3-5 minutes until slightly thickened.
- In a food processor, blend feta, Greek yogurt, and lemon juice until smooth and creamy. Set aside.
- Combine cooked orzo, chicken, and grilled vegetables in the skillet. Drizzle with balsamic glaze and toss to coat. Serve topped with whipped feta and fresh basil.
Notes
You can customize the seasonings to taste.